Short Crust Dough Recipes

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

SHORT CRUST DOUGH

Steps:

• In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8 inch thick, between two layers of parchment paper. Chill until firm, about 1 hour.

QUICK N EASY QUICHE CRUST

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

SHORTCRUST PASTRY

Steps:

• Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
• Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Use pastry for tarts, pastries, quiches, or other savory goodies.

BASIC SHORT CRUST PASTRY DOUGH

Steps:

• Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
• Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
• Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
• To Form 2 Crust Pie:.
• Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
• Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
• Unfold and gently push dough into pan. Cover with plastic wrap.
• Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
• Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
• Refrigerate crusts at least 1 hour or until needed.

SHORTCRUST PASTRY DOUGH

Steps:

• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into flour until the mixture resembles fine bread crumbs.
• (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
• Mix in enough cold water to hold mixture together.
• Form into a ball.
• Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
• Assembly: Preheat the oven to 350 degrees.
• Spray a baking sheet, muffin tray, etc.
• with nonstick cooking spray or grease with shortening.
• Remove pastry from refrigerator.
• Lightly sprinkle work surface with flour.
• Roll out pastry to about 1/8-inch thickness.
• Cut into circles, squares, or any shape and size that you like.
• Use any filling that you want.
• To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
• If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
• Place on prepared baking sheet, muffin tray, etc.
• and bake for 50 minutes or until golden brown on top.
• Pastry freezes extremely well.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).